Business

Movers and Shakers

Atique Choudhury talks to Tandoori

Proprietor of three restaurants in north London, the Thai YumYum, the Japanese Oishiii and the Mexican Mercado, Atique Choudhury talks to Tandoori.

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Back of House

A star regained

Tamarind may have lost its Michelin last year, but it won it back this year.

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Analysis

All kitted out

Do staff uniforms matter? When it comes to first impressions of your restaurant, of course they do, as Adeel Nauyeck, head of Tiffinbites restaurants, tells Tandoori.

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Analysis

It’s cooking with substance

A stalwart of the Indian restaurant scene, Manoj Vasaikar, of Indian Zing and Indian Zest fame, is now one of its leading lights.

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Analysis

How to make £10,000 in a single day

Create opportunities in your restaurant and your finances will be much better, as restaurateur Ajmal Mushtaq tells Tandoori.

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Analysis

Good knives make all the difference

Kitchen knives that are good and sturdy can make all the difference in a restaurant kitchen, says Andy Varma of V8 Gourmet Group.

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Front of House

To St Albans via the US

St Albans-based chef-patron Chad Rahman is a man of vision and passion, who honed his skills in the US and owns and runs Chez Mumtaj.

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Back of House

Roux Scholarship and beyond

Head chef of the renowned Brasserie at Lucknam Park, and hugely talented, Hrishikesh Desai talks to Humayun Hussain about the Roux Scholarship and more.

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Movers and Shakers

Bajloor Rashid talks to Tandoori

Following the annual Bangladeshi Caterers Association dinner, its president, Bajloor Rashid talks to Tandoori.

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Analysis

oh, for that tandoor taste!

Cooking in the tandoor gives food a deliciously discernible flavour.

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